A delicious vegan recipe for the traditional ‘Yellow Curry’ infused with flavour made using the Ninja Foodi ‘Slow cooker’ function
Chickpea & Sweet Potato Curry
Ingredients
- 1 can chickpeas
- 2 carrots (chopped)
- 1 large sweet potato (cut into chunks)
- 1 red bell pepper
- 1 red onion
- 1 fresh chilli
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp chilli flakes
- 1 tsp minced garlic
- 1 tbsp fresh ginger
- 1 tsp turmeric
- 1 tsp curry powder
- 2 tsp garam masala
- 2 can full fat coconut milk (cream of top)
- 1 cup vegetable stock

Instructions
-
Chop all the vegetables and turn on your Ninja Foodi on to the slow cooker setting
-
Add all the ingredients except the coconut milk into the pot. Add a little more water if needed to cover all ingredients
-
Place the lid on the slow cooker and turn on ‘HI’ for 4 hours
-
Once the slow cooking is complete, add the cream of the coconut milk to the pot and stir
-
Put the Foodi on the ‘Keep Warm’ setting for about 15 minutes to let the coconut milk heat
-
Serve with wholegrain rice and enjoy!